Ingredients (50servings):

• 150g coconut shreds (GF)
• 250ml coconut milk
• 4 egg yolks
• 1/2 cup icing sugar
• 5 tablespoons coconut oil
• 125g gluten-free tort wafers (around 5 sheets), crushed
• 50 almonds, peeled and toasted (GF)
• 100g runny honey for coating
• 100g extra coconut shreds for coating (GF)

Scenario:

Using a hand blender blend coconut milk with coconut shreds and milk until well combined and creamy. Set aside.

Put the yolks into a metal bowl and combine with sugar. Put the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl and mix with an electric whisk on the highest setting until all the sugar has dissolved and the yolks are pale, around 5minutes. Don’t allow the egg yolks boil or they will curdle.

Remove from the heat. Mix in the coconut mixture and put into the refrigerator for 5hours. Help it along by giving it a stir every now and then.

Remove from the refrigerator and add the crushed waffers. Stir carefully to combine. With a teaspoon, scoop out little balls of the coconut mixture. Roll in the palm of your hand placing one almond in the middle of each ball. Repeat until all your mixture is used.

Put the rest of coconut shreds in a small bowl. Using a fork, dip each ball into the honey and coat, then roll it through the coconut and place on a tray. Repeat until all the balls are coated. Refrigerate for 2 hours. Coconut truffles can be stored in a freezer for up to 4 weeks.

GF – make sure the ingredient doesn’t contain traces of gluten!